Banquet Sous Chef

Four Seasons Hotels and Resorts•New Orleans, LA

21d•Onsite

About The Position

Four Seasons Hotel and Private Residences New Orleans is seeking a Banquet Sous Chef to partner with the Banquet Chef in supporting all aspects of banquet kitchen operations. The role helps deliver exceptional dining experiences for meetings, events, and special occasions by executing high-quality cuisine and ensuring seamless event service alongside the culinary team. The Banquet Sous Chef assists with planning food service, controlling labor and operating expenses, maintaining sanitation and kitchen organization, and ensuring food quality and portion consistency. The position also communicates and coordinates with employees, managers, and other departments to meet operational needs. This is an active, hands-on culinary leadership role in a fast-paced professional kitchen. It involves supervising, coaching, and expediting service across multiple production areas, working with food products and culinary equipment, and maintaining food quality, safety, and sanitation standards.

Requirements

A college degree, preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience.
Three to five years of previous experience in a culinary/food and beverage line position, or one to two years in a supervisory or assistant manager position.
Working knowledge of division operations and Four Seasons cultural and core standards, policies, and standard operating procedures.
Ability to operate computer equipment and food and beverage computer systems.
Ability to operate and use culinary production equipment and tools.
Reading, writing, and oral proficiency in English.
Authorization to work in the United States.

Responsibilities

Assist in planning and developing consistent service of food items to be prepared.
Control labor and operating expenses through effective scheduling, budgeting, and purchasing decisions.
Ensure compliance with Four Seasons and local, state, and federal sanitation standards, and maintain kitchen cleanliness and organization.
Maintain systems for food quality and portion consistency; monitor shipments to ensure they meet purchasing specifications and promote awareness of food preparation and quality.
Communicate with employees and managers to meet operational needs and attend operational meetings to coordinate and cooperate effectively between departments.
Lead and support daily kitchen operations, supervising, coaching, and expediting service across multiple culinary production areas.